Kaddo Bowrani (Baked Pumpkin) from The Helmand Restaurant in Baltimore

Makes: 4-6 servings

Ingredients:

For pumpkin:

1 small pumpkin (baby or spookies work best)

3/4 cup sugar

1/4 cup vegetable oil

Cinnamon

For Yogurt Sauce:

1 cup plain yogurt

1 teaspoon fresh-cut diced garlic

Dash salt

Slice pumpkin and remove seeds. Peel outer skin. Slice 2-inch pieces lengthwise. Place oil in skillet pan and heat to medium heat. Add pumpkin. Cook on medium heat covered for approximately 10 minutes, turning once. Remove from pan and place in small roasting or baking pan. Sprinkle the pumpkin with the sugar and cinnamon. Cover tightly. Bake at 350 degrees for 30 minute or until soft. Time may differ according to the hardness of the pumpkin.

So, in a few short weeks, we’re going to take a trip to the farm for Thanksgiving. I love it there. There’s no pressure. Very little technology. Just family, space, a fire… sometimes snow. I already can’t wait!

BUT this year I won’t be able to do one thing we ALWAYS do there, which is eat until you’re uncomfortable from the moment you wake up until you pass out. No pie, no bread, no stuffing for Avery. Sigh.

So today I decided what I’m going to do; I’m going to make several WLS dishes to share. I won’t add obscene amounts of protein powder to anyone else’s food, but I will make some no sugar, very low carb, high protein, seasonal meals. It will be great for J who is diabetic. It’ll be great for Teacup who is a baby and doesn’t need pie. And anyone else who wants it can have some, too.